Moo Goo Gai Pan

Why Make This Recipe

Moo Goo Gai Pan is a delicious Chinese stir-fry dish that features tender chicken and a variety of colorful vegetables. It is a great option for those who want a quick and healthy meal, packed with nutrients. This dish is not only full of flavor but is also easy to make at home. With its simple ingredients, it’s perfect for busy weeknights or when you want to impress guests with a homemade dish.

How to Make Moo Goo Gai Pan

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 cups chopped broccoli florets
• 1 cup sliced fresh mushrooms
• 1 (15 ounce) can whole straw mushrooms, drained
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast, cut into strips
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine

Directions

1. Heat 1 tablespoon of oil in a wok over high heat until it begins to smoke.
2. Add the broccoli and fresh mushrooms to the wok. Stir in the straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for about 5 minutes until the broccoli is tender.
3. Transfer the veggies to a bowl and wipe out the wok.
4. Heat the remaining 1 tablespoon of oil in the wok over high heat until it smokes again.
5. Add the minced garlic and stir-fry for a few seconds until it turns golden.
6. Add the chicken strips to the wok. Stir-fry until the chicken is browned and no longer pink in the center, about 5 minutes.
7. In a small bowl, stir together the chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine.
8. Pour this mixture over the chicken in the wok and bring to a boil, stirring constantly.
9. Boil until the sauce thickens and becomes clear, about 30 seconds.
10. Return the vegetables to the wok. Toss everything together in the sauce and cook until heated through, about 1 minute.

How to Serve Moo Goo Gai Pan

Serve Moo Goo Gai Pan hot over a bed of steamed rice or noodles. You can also garnish with sliced green onions or sesame seeds for added flavor and presentation.

How to Store Moo Goo Gai Pan

To store Moo Goo Gai Pan, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.

Tips to Make Moo Goo Gai Pan

• For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
• You can mix and match vegetables based on what you have available.
• Make sure not to overcook the vegetables; they should remain crisp and colorful.

Variation

If you want a vegetarian version, you can skip the chicken and use tofu instead. Just pan-fry the tofu until golden before adding the vegetables.

FAQs

1. Can I use frozen vegetables instead?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding them to the stir-fry.

2. Is there a substitute for oyster sauce?
If you prefer not to use oyster sauce, you can substitute it with hoisin sauce or a vegetarian stir-fry sauce.

3. Can I make Moo Goo Gai Pan ahead of time?
Yes, you can make it ahead of time and reheat it. Just be sure to store it properly in the refrigerator.

Moo Goo Gai Pan

A delicious Chinese stir-fry dish featuring tender chicken and colorful vegetables, perfect for a quick and healthy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Chinese

Servings 4 servings

Calories 350 kcal

Ingredients

  

Vegetable Ingredients

• 2 tablespoons vegetable oil, divided
• 2 cups chopped broccoli florets
• 1 cup sliced fresh mushrooms
• 1 15 ounce can whole straw mushrooms, drained
• 1 8 ounce can sliced bamboo shoots, drained
• 1 8 ounce can sliced water chestnuts, drained
• 2 cloves garlic, minced

Main Ingredients

• 1 pound skinless, boneless chicken breast, cut into strips
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine

Instructions

 

Preparation

• Heat 1 tablespoon of oil in a wok over high heat until it begins to smoke.
• Add the broccoli and fresh mushrooms to the wok. Stir in the straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry for about 5 minutes until the broccoli is tender.
• Transfer the veggies to a bowl and wipe out the wok.
• Heat the remaining 1 tablespoon of oil in the wok over high heat until it smokes again.
• Add the minced garlic and stir-fry for a few seconds until it turns golden.
• Add the chicken strips to the wok. Stir-fry until the chicken is browned and no longer pink in the center, about 5 minutes.

Sauce Preparation

• In a small bowl, stir together the chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine.
• Pour this mixture over the chicken in the wok and bring to a boil, stirring constantly.
• Boil until the sauce thickens and becomes clear, about 30 seconds.
• Return the vegetables to the wok. Toss everything together in the sauce and cook until heated through, about 1 minute.

Serving

• Serve Moo Goo Gai Pan hot over a bed of steamed rice or noodles. Garnish with sliced green onions or sesame seeds if desired.

Notes

For extra flavor, add a pinch of crushed red pepper flakes to the sauce. You can mix and match vegetables based on availability. Ensure not to overcook the vegetables; they should remain crisp.

Keyword Chicken, healthy meal, Moo Goo Gai Pan, Quick Recipe, Stir-Fry